Drain the beans, cover with fresh water,
and bring to a boil; boil for 5 minutes. Drain. Cover again with 10 cups
of fresh water, add the onion, carrots, and celery, and bring to a boil.
Lower the heat, partially cover, and simmer for 60 minutes. Pound or
mash the oregano with the garlic and salt and add to the beans along
with the tomatoes. Simmer until the beans are tender, then add the corn
and cook until the corn is tender. Stir in the soy sauce to taste, then
add the chilies and cilantro. Serve the soup garnished with a small
mound of shredded cabbage in each bowl.

Serves 6

Anasaki beans, the pretty purple and white
mottled ones, are similar in flavor to pintos, which could be used in
their place. They tend to cook a little more quickly than other beans.